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Thursday, August 07 2014
Chile Verde Breakfast Lasagna
  •     Nonstick cooking spray
  • 1    pound   bulk breakfast sausage
  • 3/4   cup   finely chopped green sweet pepper (1 medium)
  • 1      fresh jalapeno chile pepper, stemmed, seeded, and finely chopped*
  • 5      eggs, lightly beaten
  • 2    teaspoons   vegetable oil
  • 1/4   cup   sliced green onions (2)
  • 1/4   cup   snipped fresh cilantro and/or parsley
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground cumin
  • 9    6-inch  corn tortillas
  • 2    cups   shredded Monterey Jack cheese (8 ounces)
  • 1    16 ounce jar  salsa verde
  •     Sour cream (optional)
  •     Snipped fresh cilantro an/or parsley (optional)
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.
Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.
Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.
  • *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
nutrition information
Per Serving: cal. (kcal) 429, Fat, total (g) 31, chol. (mg) 181, sat. fat (g) 13, carb. (g) 18, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 21, vit. A (IU) 728.85, vit. C (mg) 23.03, Thiamin (mg) 0.07, Riboflavin (mg) 0.29, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 776, Potassium (mg) 278, calcium (mg) 282.71, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:14 am   |  Permalink   |  0 Comments  |  Email

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